Vegan Monster Cookies
Thick and chewy vegan monster cookies are deliciously nutty and are packed with oats, chocolate chips, and colorful candy-coated chocolates!
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Why You’ll Love This Recipe
- It is a mash-up of my chocolate chip cookies, peanut butter cookies, oatmeal cookies and vegan M&M cookies! Imagine having all of those in one giant cookie!
- They are chewy with crunchy bits from the candies and gooey sweetness from the melted chocolate chips.
- Customize them to fit any occasion or holiday. Add googly eye candies for Halloween, use red and green candy chocolates for Christmas, or pink and red for Valentine’s or Mother’s Day.
Key Ingredient Notes
- Flour – use unbleached all-purpose flour for the best texture.
- Vegan butter or margarine – use a stick or block form. Make sure that it is softened slightly at room temperature for easier creaming.
- Sugars – using both granulated cane sugar and light brown sugar gives the cookies the perfect moist texture and caramel sweetness.
- Peanut Butter – regular, no-stir creamy peanut butter or chunky peanut butter if you prefer a nuttier texture.
- Ground flaxseeds – as an egg substitute. You can also use chia seeds.
- Old-fashioned oats – also called rolled oats. They make thicker, chewier cookies than instant oats.
- Dairy-free chocolate chips – dark or semi-sweet.
- Dairy-free candy-coated chocolate – these are dairy-free versions of M&Ms. Some brands include Non-dairy chocolate lentils from Oh Nuts, Unreal Dark Chocolate Gems, or Doisy & Dam Vegan Dark Chocolate Drops.
How To Make Vegan Monster Cookies
- Preheat the oven to 350°F / 180°C and layer your baking sheet with parchment paper.
- Add the ground flaxseed and water to a small bowl. Stir to combine and set aside until thickened and cooled for about 10 minutes.
- Cream the vegan butter and peanut butter in a large bowl until combined. Add the sugars and salt and mix until creamy.
- Mix in the flaxseed mixture and vanilla until smooth.
- Sift the flour, baking soda, and baking powder into a separate bowl, then fold it into the creamed mixture until a dough just forms.
- Mix in the oatmeal and chocolate chips until combined, then fold in the candy-coated chocolate with a silicone spatula. Do not over-mix the dough, or the cookies will turn out tough and dry.
- Cover and refrigerate the dough for 1 hour until firm. I recommend chilling it overnight if you can. Chilled dough is more flavorful and will not spread as much during baking.
- Make equal portions of cookie dough using a #24 cookie scoop (about 50g or 3 tablespoons). Place them at least 2½ inches apart on a cookie sheet lined with parchment paper to give them space to spread without the edges touching.
- Place the tray in the oven and bake for 10 to 12 minutes or until lightly browned but slightly soft in the center. If you like chewier cookies, take them out of the oven slightly underbaked. Cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.
Storage Tips
If you are making the dough ahead of time, cover and place it in the fridge overnight or transfer it to a freezer-friendly bag and freeze for up to three months. Shape the dough into a log and wrap it with foil or cling film before freezing.
Let the baked cookies cool completely before storing them or the moisture will make them soggy and attract bacteria.
Place them in a jar or container at room temperature for up to 4 days or in the fridge for up to 7 days. Check out more tips on how to keep cookies fresh longer!
More Cookie Recipes with Mix-ins
- Vegan Kitchen Sink Cookies
- Vegan Orange Cranberry Cookies
- Vegan Fruitcake Cookies
- Vegan S’mores Cookies
- Vegan Ranger Cookies
- Vegan Funfetti Cookies
- Vegan Trail Mix Cookies
Vegan Monster Cookies
Calories:369
Servings: 16 cookies
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Thick and chewy vegan monster cookies are deliciously nutty and are packed with oats, chocolate chips, and colorful candy-coated chocolates!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 1½ cups (180 g) unbleached all-purpose flour, spooned and leveled
- ½ cup (113 g) vegan butter or margarine, stick or block, not unsalted, softened slightly
- 1 cup (230 g) creamy peanut butter
- ½ cup (100 g) granulated cane sugar
- ¾ cup (150 g) light brown sugar, packed
- ⅛ teaspoon salt
- 2 tablespoons ground flaxseeds, or chia seeds
- 6 tablespoons warm water
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (100 g) old-fashioned oats
- ½ cup (90 g) dairy-free chocolate chips, dark or semi-sweet
- 1 cup (170 g) dairy-free candy-coated chocolate pieces, reserve a few for topping.
Instructions
- Preheat the oven to 350°F / 180°C. Add the ground flaxseed and water to a small bowl. Stir to combine and set aside until thickened and cooled for about 10 minutes.2 tablespoons ground flaxseeds ,6 tablespoons warm water
- Cream the vegan butter and peanut butter in a large bowl until combined.½ cup (113 g) vegan butter or margarine ,1 cup (230 g) creamy peanut butter
- Add the sugars and salt and mix until creamy. Mix in the flaxseed mixture and vanilla until smooth.½ cup (100 g) granulated cane sugar ,¾ cup (150 g) light brown sugar ,⅛ teaspoon salt ,2 teaspoons vanilla extract
- Sift the flour, baking soda and baking powder into a separate bowl. Gradually stir it into the creamed mixture.1½ cups (180 g) unbleached all-purpose flour ,½ teaspoon baking soda ,1 teaspoon baking powder
- Mix in the oatmeal and chocolate chips until combined, then fold in the candy-coated chocolate with a silicone spatula. Cover and refrigerate the dough for 1 hour or overnight or until firm.1 cup (100 g) old-fashioned oats ,½ cup (90 g) dairy-free chocolate chips ,1 cup (170 g) dairy-free candy-coated chocolate pieces
- Make equal portions of cookie dough using a #24 cookie scoop (about 50g or 3 tablespoons). Place them at least 2½ inches apart on a cookie sheet lined with parchment paper.
- Bake for 10 to 12 minutes or until lightly browned but slightly soft in the center. For chewier cookies, do not overbake. Cool for 5 mins on the cookie sheet before transferring them to a cooling rack.
Notes
Dairy-free candy-coated chocolate (vegan M&M brands):
- Non-dairy chocolate lentils from Oh Nuts. These are the ones used in this recipe. They look and taste similar to M&Ms.
- Unreal Dark Chocolate Gems
- Doisy & Dam Vegan Dark Chocolate Drops (also ships to the US)
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Monster Cookies
Serving Size
1 cookie
Amount per Serving
Calories
369
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
2
mg
1
%
Sodium
204
mg
9
%
Potassium
145
mg
4
%
Carbohydrates
45
g
15
%
Fiber
3
g
13
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
29
IU
1
%
Vitamin C
0.1
mg
0
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.